This time of the year, the temperatures are starting to cool down. Lot of places have showers too. Rain and tandoori were made for each other, isn’t it? Enjoy this aptly timed delicacy. Sometimes we even eat just this for dinner, yum! Kids luv it too. If you don’t have an oven then you could use a wide dosa pan. Since I made fresh powders, the aroma and taste were awesome. It does make a lot of difference, believe me. Using a foil during baking (or use of baking mat) can simplify cleanup chores.
- Cauliflower – one medium size
- Chopped red bell pepper / capsicum – one cup
- Sliced onions – half cup
- Lime – one
Ingredients for marination
- Besan / chickpea flour – one-fourth cup
- Hung yogurt – one-fourth cup
- Oil – four tbsp
- Red chilli powder – one and half tsp
- Pepper powder – one-fourth tsp
- Dhaniya powder / coriander powder – one tsp
- Jeera powder / cumin powder – one tsp
- Amchur powder / dry mango powder – one tbsp
- Crushed fennel seeds / saumph – half tsp
- Salt – to taste
- Garam masala – half tsp
In a pan, roast the besan on low flame until you feel the aroma then transfer to a mixing bowl. In the same pan, add one tbsp oil, to this add red chilli powder, pepper powder, dhaniya powder, jeera powder, amchur powder, crushed saumph and garam masala. Fry them for a minute on low flame. Transfer this to the besan mixer bowl. Now add thick yogurt and mix well.
To the yogurt mixture, add cauliflower, bell pepper and two tbsp oil. Mix well. Leave it aside for half an hour.
Pre heat the oven to 350 degrees. Place the marinated vegetable on greased baking sheet. Bake them for 20 to 30 mins or until cooked. Keep an eye while baking, otherwise it may turn black.
Heat the sizzler plate on open flame until hot, turn off heat. Add one tsp oil and spread evenly, spread one layer of sliced onions, oadd baked gobi on top. Serve with lime wedge.